Round Tip Center Roast

In the time I've spent working with meat, the one cut I have never really done much with is the round tip. Aside from using some it for stir-fry, I have literally never used it or cared to use it. I don't really have any reason why. I just always skip over it. Considering my line of work, I felt it was necessary to do some research and find out how to prepare this part of the animal.

Round tip steaks are fairly popular where I work. They are inexpensive and the steaks are fairly large. We, however, rarely sell round tip roasts. Every so often, I will cut one, watch it sit on the shelf and then toss it when it goes out-of-date. This time, however, I cut it off at the pass and bought it myself. 

The round tip is a lean cut, just like any cut from the round. And in case you're a meat novice, meat from the round needs to be tenderized in one way or another. Most of the time, the answer is stewing or braising but I decided to marinate and oven roast this cut. 

The process went roughly as follows:

1.5 lb Round Tip/Sirloin Tip/Knuckle Tip Center Roast

1 slice of beef suet, cut to the size of your roast 

or

2 strips of bacon

Marinade: (I didn't measure anything out. I just tried to make a salad dressing out of it with a little less oil.)

Red wine

Worcestershire

Low Sodium Soy Sauce

3 sprigs rosemary

2 cloves garlic, smashed

Extra Virgin Olive Oil

Ground black pepper

1. Whisk together marinade ingredients and transfer to a large bowl/ziplock bag. Place the roast in the marinade and refrigerate overnight. If the roast is not completely submerged, rotate it periodically for even distribution.  

-Preheat oven to 500-

2. Remove roast from the marinade (reserve marinade), pat dry and clean off any solids from the marinade.

Season with salt and black pepper and tie on two sprigs of the marinated rosemary under your suet/bacon. 

3. Place the roast on a rack in a roasting pan and into the preheated 500 degree oven for eight minutes. Reduce oven temperature to 310 and continue to roast for 25-30 minutes. 

4. Put reserved marinade in a sauce pan. Bring sauce to a boil, lower heat to a low simmer and reduce the sauce down to about 1/3 its amount original amount. Strain sauce into a bowl and set aside.

5. When your timer runs out, remove the roast and let it rest for 5-10 minutes on a cutting board.

Slice roast into thin pieces, dress with the gravy/jus/sauce and serve. 

This first try working with a round tip was a success. This is a pretty basic oven roast recipe with traditional flavors but it was tasty. The flavor in the round tip is good and despite the fact that it makes for a good entree item, I think it would be best sliced thin and piled between two pieces of bread.

Music Choice for the Day:

Utterances Of The Crawling Dead by Nile